Slow Cooker Chicken Vegetable Soup with Egg Noodles

1. 1

   Coat a skillet with cooking spray and warm it over medium heat. Add the chicken and cook, stirring often, for about 4 minutes. Add the onion and cook until the chicken is browned and the onion is slightly translucent, about 3 more minutes. Move everything to the slow cooker.

2. 2

   Add the carrots, celery, bell pepper, thyme, and pepper to the slow cooker; stir to combine. Stir in the diced tomatoes and enough chicken broth to just cover the vegetables with liquid.

3. 3

   Cover and cook on Low for 7 hours.

4. 4

   While the soup cooks, fill a large pot with lightly salted water and bring it to a rolling boil. Add the egg noodles and return to a boil. Cook the pasta uncovered, stirring occasionally, until tender yet firm to the bite, 6 to 8 minutes. Drain and set aside.

5. 5

   When the soup is done, stir in the cooked egg noodles. Cover and cook until the noodles are warm and tender, about 5 minutes.

• Calories 687.36 kcal High
• Protein 33.19 g Good Source
• Carbs 49.35 g Moderate
• Total Fat 39.34 g High
• Saturated Fat 2.98 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 89.23 mg High
• Sodium 819.46 mg High
• Fiber 2.93 g Moderate
• Sugar 10.69 g High
• Added Sugar 0.0 g Low Source
• Calcium 29.48 mg Low Source
• Iron 2.15 mg Moderate
• Potassium 236.12 mg Low Source
• Vitamin A 62.82 mcg_rae Low Source
• Vitamin C 1.9 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Wheat 🌾
• Gluten
• Celery
• Tomatoes 🍅
• Onions 🧅